John Myers
Raspberry Heart Cake
The perfect raspberry heart cake recipe with a picture and simple step-by-step instructions.
- 2 packet 125Gramm Himbeeren
- 3 a cup Whipped cream
- 100 g Flour
- 100 g Sugar
- 100 g Margarine or butter
- 1 tsp Coated baking soda
- 2 piece Eggs
- 2 packet Cream stiffener
- Some magarine to grease
- Some flour for the mold
- Some vanilla sugar
- All ingredients are for a 24cm heart baking pan. Preheat the oven to 160 degrees (convection). Grease the baking pan with magarine and dust with flour. Mix the flour, baking powder, sugar, eggs and margarine (100gr) into a creamy batter and pour into the greased pan. Bake the dough in the oven for 20 minutes and then let it cool down well. Beat 2 cups of cream with 1 packet of cream stiffener until stiff. Puree 1 pack (125 grams) of raspberries and stir into the whipped cream. Take the cooled cake out of the mold and cut it horizontally once in the middle. Spread half of the raspberry cream on the bottom half, then put the top half of the cake on top and spread the rest of the raspberry cream over the entire heart, also on the sides. Beat 1 cup of cream with 1 packet of cream stabilizer and vanilla sugar until stiff. Now decorate with the cream and raspberries.
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